Description
These Double Chocolate Protein Donuts are a guilt-free treat packed with protein and rich chocolate flavor. Made with almond flour, whey protein, and a sugar-free chocolate glaze, they offer a low-sugar, high-protein option for donut lovers looking for a healthier snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1/2 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Besti Monk Fruit Allulose Blend
- 1/4 cup Whey protein powder
- 3 tbsp Dutch processed cocoa powder
- 2 1/2 tbsp Psyllium husk powder
- 1 1/2 tsp Baking powder
- 1/4 tsp Sea salt
Wet Ingredients
- 3 tbsp Unsalted butter (melted)
- 2 large Egg whites (at room temperature)
- 1/2 tsp Vanilla extract
- 1/4 cup Boiling water
Glaze
- 1/3 cup Sugar-Free Milk Chocolate Chips
- 1 tbsp Coconut oil (melted)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a nonstick metal donut pan to ensure easy removal of the donuts after baking.
- Combine Dry Ingredients: In a large bowl, stir together the almond flour, Besti monk fruit allulose blend, whey protein powder, Dutch processed cocoa powder, psyllium husk powder, baking powder, and sea salt until fully combined.
- Add Wet Ingredients: Stir in the melted unsalted butter, egg whites, and vanilla extract until a uniform dough forms, ensuring all ingredients are well incorporated.
- Incorporate Boiling Water: Pour in the boiling water while beating the mixture at low speed with a hand mixer for about one minute. This will help the dough absorb the water without over-mixing. Let the dough sit for about 5 minutes to thicken.
- Shape Donuts: Divide the dough into six equal sections. With oiled hands, roll each section into a log, place each into the greased donut pan, and seal the ends to make a perfect circle. Smooth out the tops of each donut.
- Bake: Bake for 15 to 18 minutes until the donuts are dark golden brown on top and a toothpick inserted comes out almost clean. Allow the donuts to cool in the pan for 15 minutes after baking.
- Remove from Pan: Using a small silicone spatula, gently run along the edges of the donut pan and underneath the donuts to loosen them. Carefully remove the donuts and let them cool completely on a cooling rack or plate before glazing.
- Prepare the Glaze: In a double boiler on the stove, melt the sugar-free milk chocolate chips together with the melted coconut oil. Stir until smooth, then remove from heat and let the glaze cool for a couple of minutes until it thickens slightly but remains pourable.
- Glaze the Donuts: Dip the more rounded side (the bottom side that was against the pan) of each cooled donut into the glaze, swirling to coat evenly. Allow the glaze to firm up as it cools before serving.
Notes
- Letting the dough sit after adding boiling water helps the psyllium husk powder absorb moisture and thicken the batter.
- Using oiled hands helps to easily shape the dough without sticking.
- Don’t over-mix the dough after adding boiling water to prevent a tough texture.
- The glaze can be customized with different sugar-free chocolate chips as desired.
- Make sure the donuts are completely cool before glazing to prevent the glaze from melting off.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: protein donuts, double chocolate donuts, low sugar donuts, healthy donuts, almond flour donuts, high protein desserts
